Equipment
* optional
Ingredients
Strawberry Citrus Base
- 500 g fresh strawberries, washed and hulled
- 100 ml orange juice, freshly squeezed, cold
- 50 ml lemon juice, freshly squeezed, cold
- 5 g orange zest, finely grated, loosely packed
- 150 ml raw agave nectar, at room temperature
Mousse Addition
- 150 g raw cashews, soaked in water for 12 hours, rinsed and drained
- 50 g raw cold-pressed coconut oil, gently warmed to a liquid state, below 42 degrees Celsius
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 245 kcal
- Protein
- 4 g
- Carbohydrates
- 27 g
- Fat
- 15 g
- Fiber
- 2 g
- Sugar
- 18 g
- Sodium
- 4 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 253 mg
- Calcium
- 20 mg
- Iron
- 1.6 mg
- Magnesium
- 65 mg
- Phosphorus
- 129 mg
- Zinc
- 1.2 mg
- Vitamin A
- 4 mcg
- Vitamin C
- 50 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.6 mg
- Folate
- 31 mcg
- Water
- 79 g
Sources: USDA FoodData Central
Method
Thoroughly wash and hull the fresh strawberries. Juice the lemon and orange, and finely grate the orange zest.
In a high-speed blender, combine the hulled strawberries, lemon juice, orange juice, orange zest, and raw agave nectar. Blend on high until completely smooth and vibrant.
Divide the strawberry citrus mixture exactly in half. Reserve one half for the sorbet and keep the second half in the blender for the mousse.
For the sorbet: Pour the first half of the base into an ice cream maker. Churn according to the manufacturer instructions, usually about 25 minutes, then transfer to an airtight container and freeze until firm at -18°C/0°F.
For the mousse: Ensure your raw cashews are fully drained. Add the cashews and the liquid raw coconut oil to the blender containing the second half of the strawberry base.
Blend the mousse mixture on the highest setting for 2 to 3 minutes until completely pulverized, thick, and aerated. Pour into four individual serving glasses.
Transfer the individual mousse glasses to the refrigerator. Chill at 4°C/39°F for at least 4 hours to allow the coconut oil to firm up and set the structure.
Chef's Notes
- To maintain a strict raw classification, ensure your coconut oil is melted by resting the jar in a bowl of warm water rather than microwaving or boiling it.
- The acidity of the lemon and orange juices not only brightens the strawberry flavor but also helps prevent the raw fruit base from oxidizing and turning brown.
- For an elegant presentation, serve a quenelle of the finished sorbet directly on top of the set mousse just before taking it to the table.
Storage
Refrigerator: 3 days — Applies to the mousse preparation only. The sorbet will melt if stored in the refrigerator.
Freezer: 1 month — Applies to the sorbet preparation only. Freezing the mousse will compromise its delicate aerated texture.
Troubleshooting
The mousse is grainy and thin instead of rich and smooth
Cause: The cashews were not soaked long enough, or the blender lacks the power to fully pulverize the nuts.
Fix: Return the mixture to the blender and blend on high for another 3 to 5 minutes until heat friction slightly warms the mixture, aiding emulsification. Note that excess friction heat will break strict raw food guidelines.
Prevention: Always soak cashews for a full 12 to 24 hours. Use a professional-grade high-speed blender.
The sorbet froze into a solid, icy block
Cause: Lack of stabilizing agents and the high water content of the fresh strawberries.
Fix: Let the sorbet sit at room temperature for 15 minutes before attempting to scoop. Alternatively, break into chunks and briefly re-blend in a food processor for immediate serving.
Prevention: Ensure your freezer is not set excessively cold, and consider adding a tablespoon of raw food-grade vegetable glycerin before churning to inhibit ice crystal formation.
Cultural Context
This dual-method dessert draws inspiration from the modern raw food movement, which emphasizes preserving the natural enzymes and vibrant flavors of fresh produce. By avoiding thermal processing, the delicate floral notes of spring strawberries and the bright volatile oils from the citrus remain completely intact, offering a pure expression of the ingredients.
